Effects of Blend Formulation on Quality Characteristics of Mordum (A Nigerian Multi-Grain Breakfast Cereal) Fortified with Grain Legume or Powdered Milk

Agbara Ikechukwu Gervase, Goni Kachalla Fatima, Abba Zanna Rukayya, Bulama Usman Halima

Page: 1-10
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Production of Biscuits from Mixture of Tiger Nut Flour, Milk Permeate and Soft Wheat Flour

Moustafa El- Shenawy, Ahmed M. S. Hussien, Mohamed Tawfeek Fouad

Page: 11-21
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Chemical and Antioxidant Quality of Breakfast Cereal Extruded from Maize Grits, Partially Defatted Peanut and Beetroot Flour Blend

I. A. Akor, T. M. Ukeyima, B. Kyenge, P. Ochele

Page: 22-30
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Proximate Composition and Phytochemical Properties of Fresh and Boiled Solanum torvum Consumed in East of Côte d’Ivoire

Kouakou Kouadio, Kouassi Martial-Didier Adingra, Martin Kouadio, William Kwithony Disseka, Oscar Jaures Gbotognon, Eugène Jean Parfait Kouadio

Page: 31-40
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Physicochemical and Sensory Evaluation of Cookies Produced by Partial Substitution of Margarine with Avocado (Persia americana) Pulp

P. A. Adie, D. E. Enenche, T. M. Atsen, C. O. Ikese

Page: 41-47
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